[CH] Individual Serrano Souffles

Terry Pogue (tpogue@comcast.net)
Fri, 2 Jan 2009 18:22:01 -0500 

These little souffles are not only pretty but just delicious. When  
doing this for company each plate gets the salad and one souffle. When  
I do it for my husband and myself we eat two souffles per person. Easy  
and oh so good.
Pictures up at
http://www.flickr.com/terrypogue
terry
ps This is a good good book


Individual Serrano Souffles On Greens With Pears And Pinon Nuts -  
Serves 8
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwest Cooking

Ingredients

	1		Serrano souffles
	1	tablespoon	Butter
	2	tablespoon	panko bread crumbs
	2	tablespoon	pinon nuts toasted and finely chopped
	2	tablespoon	Butter
	1	tablespoon	shallots -- finely chopped
	2		Serrano chiles -- seeded and finely chopped
	2	tablespoon	flour
	1/2	cup	milk
	2		egg yolks
	1	cup	Gruyere cheese -- grated
			salt and pepper to taste
	6		egg whites
			Dressing
	2	tablespoon	raspberry vinegar
			salt and pepper to taste
	1/2		hazelnut or walnut oil
	9	cup	mesclun mix or European Spring lettuce Mix
	2		pears -- julienned
	1/2	cup	pinon nuts -- toasted

Instructions

To prepare the souffles, preheat oven to 400F. Butter 8 individual 1/2  
cup ramekins. Mix bread crumbs and finely chopped pinon nuts together  
and coat inside of buttered ramekins with the mixture; put in a baking  
dish and chill until ready to fill.

Melt 2 T butter in a saucepan. Add shallots, chiles, and flour and  
cook, stirring constantly, for 3 minutes. Add milk and cook, whisking  
until thick.Remove from heat and add egg yolks; mix thoroughly. Stir  
in cheese and season with salt and pepper.

In a separate bowl, whip egg whites until soft peaks form. Fold into  
the cheese mixture and divide among the chilled ramekins. Fill the  
baking dish with enough hot water to go half way up the sides of the  
ramekins. Bake until the souffles are puffed and golden, about 15 to  
20 minutes

To prepare the dressing, put raspberry vinegar in a bowl and season  
with salt and pepper Slowly whisk in the oil. Set aside.

Place lettuce on the bottom of 8 plates and top with julienned pears  
and pinon nuts. Drizzle dressing over the top. Unmold souffles, and  
with the top side up, place one on each plate.

Recipe Notes

Father's Day 2008. I made this for our lunch today. It's delicious.You  
really taste the flavor of the chile in the  souffle but it's not at  
all hot. Perhaps next time I'll either leave the seeds in the two  
chiles or add three. We did end up eating 3 each. Two would be just  
right for a serving and one if you are serving a dieter or light eater.


Exported from A Cook's Books -- Recipe management for Macintosh





http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,  
chopping, and stirring while the words of a good book fill the air  
around me." Ruth Reichl